Hussey is bringing together two comfort food favorites with these Smash Chicken Parmesan Tacos on the Blackstone. Crispy parmesan crust, juicy chicken, melty mozzarella, vodka sauce, ricotta, and pesto make every bite packed with flavor you'll want to put on repeat. Watch the full video on our YouTube channel. Ingredients 1 lb ground chicken 1 tsp all-purpose seasoning 1 tsp Tuscan herb seasoning Add To Cart 4 taco-size flour tortillas 1 cup panko breadcrumbs ½ cup grated Parmesan, plus more for serving 2 to 3 Tbsp high-heat cooking oil 4 oz fresh mozzarella, sliced ½ cup vodka sauce ½ cup ricotta cheese 2 to 3 Tbsp prepared pesto Directions 1. Preheat your Blackstone over low heat for 5 to 10 minutes. 2. In a bowl, combine the ground chicken with the all-purpose seasoning and Tuscan herb seasoning until evenly mixed. 3. In a shallow dish, stir together the panko breadcrumbs and grated Parmesan. 4. Spread an even, thin layer of the seasoned chicken over one side of each tortilla, covering it from edge to edge. 5. Press the chicken side of each tortilla into the Parmesan and panko mixture until well coated. 6. Lightly oil the griddle and place the tortillas chicken-side down. Press gently with a spatula and cook for about 3 minutes, or until the crust is golden and the chicken begins to cook through. Add a little extra oil around the edges if you prefer an even crispier crust. 7. Flip each taco so the tortilla is on the griddle. 8. Top the chicken with sliced fresh mozzarella, then spoon the vodka sauce over the cheese. 9. Cover with a melting dome and cook for about 1 minute, or until the cheese is melted and the chicken reaches an internal temperature of 165°F. 10. Remove from the griddle and top with dollops of ricotta, a drizzle of pesto, and an extra sprinkle of grated Parmesan. 11. Fold the tacos and serve immediately. Cook Anything, Anytime, Anywhere. #BlackstoneGriddle #BlackstoneGriddleRecipes #ChickenParm